Matcha is a vibrant jade green (while green tea powders are often yellow-brown),

due to the increased chlorophyll content that occurs during the shading process.

Quality Matcha is ground using slow-turning granite grinders, which minimizes friction,

allowing the tea to be ground without “burning,” retaining the chlorophyll.



High quality Matcha powders are very fine (5-10 microns; finer than baby powder),

and should feel similar to eye shadow.

A lower quality Matcha will have larger particle sizes, resulting in a coarser feel

when rubbed between your fingers.


A good quality Matcha should be smooth and sweet with just a hint of astringency.

The sweetness comes from the L-theanine amino acids in the tea.